3 lbs. blade bone pot roast
1/4 c. wine vinegar
1/4 c. cooking oil
1/4 c. ketchup
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1 tsp. dried rosemary
1/2 tsp. dry mustard

In a skillet, brown meat slowly in a small amount of hot oil. Sprinkle meat with a little salt. Combine remaining ingredients and pour over meat. Cover tightly and simmer 2 hours or until tender. Remove meat and skim fat.